This buffalo chicken dip is the perfect mix of creamy, cheesy, and spicy. It’s one of those appetizers that everyone loves and it’s always the first thing to disappear at parties.
I make this for game days, potlucks, and family gatherings all the time. It takes 10 minutes to prep and you can make it ahead, which makes it perfect for entertaining. Even people who don’t usually like spicy food love this dip.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Cream cheese – Use full-fat block-style cream cheese, not the whipped or spreadable kind. Those have added air and stabilizers that affect the texture.
- Hot sauce – Frank’s Red Hot Sauce is the classic choice, but any gluten-free buffalo sauce will work. If using a different brand, check the label to ensure it’s gluten-free.
- Gluten-free ranch dressing – Some ranch dressings contain hidden gluten, so always check for a gluten-free label.
- Shredded cheese – Shred your own cheese from a block for the best results. Pre-shredded cheese has anti-caking agents (like potato starch or cellulose) that prevent it from melting smoothly. I use a combination of sharp cheddar and monterey jack, but you can use all cheddar if you prefer.
- Bleu cheese crumbles – These add a tangy flavor and look great on top. If you don’t like blue cheese, you can leave them out completely.
- Cooked chicken – Poaching is the best method for tender, easy-to-shred chicken. Simply simmer boneless, skinless chicken breasts in water or broth for 15-20 minutes, then shred with forks or a mixer. Rotisserie chicken is a great shortcut. Just be sure it’s gluten-free, as some store-bought versions contain hidden gluten in seasonings.
Tip
Make sure your cream cheese is fully softened before using. A quick trick is to keep it in its foil wrapper and submerge it in a bowl of warm water for 5-10 minutes. This gently softens the cream cheese without melting it, ensuring a creamy, lump-free dip!
Recipe FAQs
Yes! Mix all the ingredients except the extra shredded cheese and blue cheese crumbles in your slow cooker. Cook on LOW for 2-3 hours, stirring occasionally. About 30 minutes before serving, sprinkle the remaining cheese and blue cheese on top and let it melt. This is great for parties because you can keep it on the “warm” setting.
Celery and carrot sticks are classic. I also love tortilla chips, gluten-free crackers, bell pepper slices, or even gluten-free pita chips. For parties, I put out a variety so everyone has options.
Yes. You can use blue cheese dressing if it’s gluten-free, or make your own ranch substitute by mixing 1 cup sour cream with 1 tablespoon of dry ranch seasoning. Hidden Valley ranch seasoning packets are labeled gluten-free.
Expert Tips
Storage instructions
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The dip will thicken as it cools, which is normal.
Reheating
The oven gives the best results. Bake at 350°F for 10-15 minutes until warmed through and bubbly. You can also use the microwave. Heat in 30-second intervals, stirring between each interval, until hot. The microwave is faster but it will break up the melted cheese layer on top.
Make Ahead and Entertaining Tips
- Make it the night before. Assemble the entire dip, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Take it out of the fridge about 15 minutes before baking so it’s not ice cold, then bake as directed. You might need to add 5 extra minutes to the bake time.
- Keep it warm at parties. After baking, you can transfer the dip to a small slow cooker set on “warm” to keep it hot for hours. Or leave it in the baking dish and place it on a warming tray.
- Set up a dipping station. Put out celery sticks, carrot sticks, tortilla chips, and gluten-free crackers so guests have lots of options. Arrange them on a platter around the dip.
- Double the recipe for big crowds. This dip disappears fast. If you’re hosting more than 12 people, double everything and bake it in a 9×13-inch dish. Keep the bake time the same since the dip is spread out in a larger pan.
Serving Suggestions
Buffalo chicken dip is perfect for game day spreads. If you’re making a full spread of appetizers, gluten-free chicken wings are a natural pairing. They both bake at high heat and pair well with celery and carrots. You could also add cream cheese stuffed mini peppers for something that’s not spicy.
Gluten-Free Buffalo Chicken Dip
Ingredients
- 16 oz (454 g) cream cheese - softened
- 1 cup (240 g) hot sauce - I used Frank’s Red Hot Sauce
- 1 cup (240 g) gluten-free ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups (226 g) shredded cheddar cheese - divided (I used 1 cup cheddar cheese and 1 cup monterey jack cheese)
- 3 cups (420 g) shredded cooked chicken - see notes
- ½ cup (25 g) green onions - sliced, plus more for garnish
- ¼ cup (35 g) bleu cheese crumbles
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Instructions
- Preheat the oven to 400°F (204°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray. Set aside.
- In a large mixing bowl, beat 16 oz (454 g) cream cheese with a hand mixer on medium speed for about 1-2 minutes, until smooth and creamy. If there are lumps, let the cream cheese soften longer before continuing.
- Add 1 cup (240 g) hot sauce, 1 cup (240 g) gluten-free ranch dressing, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the bowl. Mix until smooth and combined.
- Stir in 1 cups (113 g) shredded cheddar cheese (reserving the rest for later), 3 cups (420 g) shredded cooked chicken, and ½ cup (25 g) green onions until well combined.
- Spread the mixture evenly into the prepared pan, smoothing the top with a spatula.
- Top with the remaining 1 cups (113 g) shredded cheddar cheese evenly over the top, making sure to cover all the way to the edges. Sprinkle ¼ cup (35 g) bleu cheese crumbles over the shredded cheese.
- Bake at 400°F (204°C) for 25-30 minutes, until the cheese is melted completely and the edges are bubbling.
- Garnish with additional green onions before serving if desired. Serve warm with celery, carrot sticks, tortilla chips, or gluten-free crackers.
Notes
- Gluten-Free Tips: If you have celiac disease or are on a gluten-free diet, be sure that all of your ingredients are gluten-free. The ones to watch out for are the hot sauce, ranch dressing, and the chicken if you decide to use a rotisserie chicken.
- Chicken Note: You can use leftover shredded chicken, rotisserie chicken (make sure it’s gluten-free if needed), or poach your own chicken.
- How to Poach Chicken: You’ll need 1.5 lbs of boneless skinless chicken breast. Bring a pot of water to a boil and add 1 teaspoon of kosher salt. Add the chicken breasts, making sure they’re fully submerged. If the water stops boiling, bring it back to a boil. Once boiling, cover the pot with a lid and remove it from the heat. Let it sit for 15-20 minutes, until the internal temperature reaches 165°F. Remove the chicken and let it cool for 10 minutes before shredding.
- Cheese Note: Shred your own cheese from the block. Pre-shredded cheese has anti-caking agents that prevent it from melting as well.
